Slow Cooker Thai Red Curry Chicken

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 202.8

Total Fat: 7.5 g
Cholesterol: 94.1 mg
Sodium: 721.0 mg
Total Carbs: 9.5 g
Dietary Fiber: 2.9 g
Protein: 25.3 g

View full nutritional breakdown of Slow Cooker Thai Red Curry Chicken calories by ingredient

Introduction

I have been trying to find a *good* recipe for the crockpot for Thai chicken for about a year, and this one finally does it for me! It is a little thinner than Panang, but the flavor is the same. I serve this over jasmine rice. I have been trying to find a *good* recipe for the crockpot for Thai chicken for about a year, and this one finally does it for me! It is a little thinner than Panang, but the flavor is the same. I serve this over jasmine rice.

Minutes to Prepare: 20

Minutes to Cook: 480

Number of Servings: 8

Ingredients

2 lbs boneless skinless chicken thighs cut into bite-size pieces

1 1/2 Tbs red curry paste - adjust to taste

1/4 cup fat free chicken broth

1 can light coconut milk

3 Tbs fish sauce

2 Tbs Splenda (sucralose)

1 medium yellow onion, sliced

8 oz can bamboo shoots, drained

1 bag frozen cauliflower florets

3/4 lb fresh green beans

Directions

Add the curry paste, broth, coconut milk, fish sauce, and sugar to crockpot; whisk well.

Add remaining ingredients (except for green beans) and coat with sauce.

Lay green beans on top.

Cook on low 8 hours; serve over rice.

Makes 8 1cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KHARAHLYN.